• Korean journal of food and cookery science
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• v.30 no.4
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• pp.385-393
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• 2014

This study investigated both the chemical and antioxidative characteristics of wheat flour added with 10, 20 and 30% immature chalssalbori flour; further, the quality characteristics of bread dough during yeast fermentation were assessed. As the addition rate of chalssalbori flour into wheat flour increased, the DPPH radical scavenging capacity, water absorption index, water solubility index and viscosity were all increased. Moreover, the bread dough with an increased addition rate of chalssalbori flour demonstrated an increased pH, reduced fermentative expansion power and a darker yellowish color. The bread dough added with chalssalbori flour after mixing showed higher hardness, gumminess and adhesiveness, but lower cohesiveness and springiness compared to the control; however, these texture characteristics were changed during fermentation. In the present study, the mixed flour with 10% immature chalssalbori flour conveyed similar pasting characteristics to those of wheat flour; moreover, its bread dough showed higher springiness and fermentative expansion power. Furthermore, a delay effect of starch retrogradation can be expected compared to the control.

• Journal of the Korean Applied Science and Technology
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• v.33 no.4
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• pp.741-750
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• 2016

The acai berry (Euterpe oleracea Mart.) contains vitamin B complex, vitamin C, anthocyanin and so on. Especially acai berry was seen as nutritionally comparable to blueberry and related berries. The acai berry has significant aging-reducing properties. Compounds have been found to have anti-aging and antioxidant components. Acai berry was extracted with 70% methanol, 70% ethanol and CM (chloroform:methanol=2:1, v/v). After sample and reagents of each experiment was reacted, DPPH radical scavenging activity and ABTS radical scavenging activity, ferric reducing antioxidant power, reducing power were measured to determine the antioxidant capacity, and as results of comparing each extract. Ethanol (70%) extraction was measured highest. Anthocyanin, total phenol, flavonoid also appeared similar to the results. In addition, the antioxidant activities of the extraction solvents were increased significantly with increasing concentrations, but showed lower antioxidant activity than the positive control (ascorbic acid). As a result, antioxidant activities of sample supposed to affect by the anthocyanin, phenol and flavonoid contents.

• YAKHAK HOEJI
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• v.49 no.1
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• pp.86-91
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• 2005

Flavonoids are class of polyphenolic compounds widely distributed in the plant kingdom, which display a variety of biological activities, including antiviral, antithrombotic, antiinflammatory, antihistaminic, antioxidant and free-radica 1 scavenging abilities. The antioxidant enzyme (AOE) system plays an important role in the defense against oxidative stress insults. To determine whether flavonoid, myricetin can exert antioxidative effects not only directly by modulating the AOE system but also scavenging free radical, we investigated the influence of the flavonoid myricetin on cell viability, different antioxidant enzyme activities, ROS level and the expression of different antioxidant emzyme in B16F10 murine melanoma cells. Myricetin in a concentration range from 6.25 to $50\;{\mu}M$ decreased superoxide dismutase (SOD) and glutathione peroxidase (GPx) enzyme activities, but catalase (CAT) activity was increased. In the myricetin-treated group, ROS levels were decreased dose-dependently. Antioxidant enzyme expression was measured by RT-PCR. Myricetin treatment of B16F10 cells increased catalase expression. Expression levels of copper zinc superoxide dismutase (CuZn SOD) were not affected by exposure of myricetin. Manganese superoxide dismutase (Mn SOD) and GPx expression levels decreased slightly after myricetin treatment. In conclusion, the antioxidant capacity of myricetin was due to CAT and free-radical scavenging.

• Korean Journal of Pharmacognosy
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• v.44 no.3
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• pp.242-252
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• 2013

This study was evaluated to biological activity of breeding lines from Acantopanax( A. sessiliflorus: ASF, A. koreanum: AKN, A. chiicanensis: ACS, A. senticosus: AST) and parts(root, stem, fruit, and leaf) and various extracted solvents( 100% water, 100% EtOH, 50% EtOH). Total polyphenol content of AKN root in 100% water extracts was high detected 464.46 mg/100 g. Total flavonoid content in the leaf was significantly higher than in other parts. The content of total sugars was high in the 50% EtOH extracts and fruit. The major free amino acids were arginine in all extracts. The content of arginine was detected in the root of AKN(1.807 mg/100 mg). Contents of eleutheroside B, E were high detected in 100% water extracts. Antioxidative capacity in the leaves of AKN was the higher than other extracts($EC_{50}=84.8{\mu}g/mL$). The results would be useful for understanding of the physiological properties of AKN extracts.

• Food Science and Biotechnology
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• v.17 no.6
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• pp.1376-1378
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• 2008

Tachioside (4-hydroxy-3-methoxy-phenyl-1-O-glucoside), a known phenolic glycoside, was isolated from various bamboo species. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and Trolox equivalent antioxidant capacity determined a significant antioxidant activity of tachioside which was comparable to L-ascorbic acid. Each culm and leaf extracts were tested and the culm of Phyllostachys bambusoides appeared to contain the highest amount of tachioside.

• Food Science and Biotechnology
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• v.15 no.3
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• pp.357-362
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• 2006

We assessed various antioxidant activities, such as 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical, 2,2'-azino-bis 3-ethylbenz-thiazoline-6-sulfonic acid (ABTS) radical, and reactive oxygen species (ROS) radical scavenging effect, along with antioxidant capacity, of soybean oil with added Citrus species peel extracts (CPEs). These extract oils showed higher radical scavenging effects than grape fruit seed extract, the natural antioxidant agent, did. When CPEs were added to soybean oil, they showed peroxide value (POV) and acid value (AV) increasing inhibition effects. Furthermore, none of the CPEs showed any cytotoxicity over the tested concentration range of 0.01-100 ppm. The major flavonoid contents of Citrus junos, as determined by HPLC, were naringin ($7.5\;{\mu}g/mg$) and neohesperidin ($7.5\;{\mu}g/mg$), and those of Citrus unshiu were narirutin ($3.13\;{\mu}g/mg$) and hesperidin ($1.97\;{\mu}g/mg$). However, the aglycone form was not found. This study showed that CPEs might be a potent source of natural antioxidant, without any toxic effects.

• The Korean Journal of Food And Nutrition
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• v.32 no.5
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• pp.504-510
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• 2019

The purpose of this study was to compare the effects of soaking and ultrasonic extraction by observing the change of contents with extraction time of physicochemical properties (solid content, colorness, caffeine, chlorogenic acid, total polyphenols, DPPH, and ABTS). As a result of the analysis, solid content increased with longer extraction time and the whiteness tended to decrease with longer extraction time. Conversely, the extraction of functional materials showed a tendency to increase as the extraction time increased. Caffeine reached the maximum value after two hours soaking, but showed the same result as one hour for sonication. Chlorogenic acid did not show difference from the content of coffee extracted for one hour soaking only by sonication extraction for 30 minutes. The total polyphenols eluted with approximately two hours of soaking even after 30 minutes of sonication. DPPH and ABTS were insignificant in their concentrations, but their antioxidative effect was more than two hours of soaking with only 30 minutes of sonication. Sonication has a short time extraction from a functional aspect (caffeine content, chlorogenic acid, polyphenol content, and antioxidant capacity) and this experiment can provide basic data for the development of innovative recipes.

• Food Science of Animal Resources
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• v.38 no.6
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• pp.1168-1178
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• 2018

The present study aimed to characterise anti-oxidant peptides from water-soluble protein extracts of Hanwoo beef and evaluate their anti-proliferative effect on human colorectal carcinoma cells (HCT116). Antioxidant peptides were purified from the low-molecular-weight fraction (<3 kDa) of Hanwoo beef extract. Antioxidant activity of peptide fractions was determined using the oxygen radical absorbance capacity (ORAC) assay. Purified peptide (P3) displayed higher ORAC activity than the low-molecular-weight fraction ($202.66{\mu}M\;TE/g$ vs $167.38{\mu}M\;TE/g$ of dry matter, respectively) (p<0.05). The peptide sequence of P3 was Cys-Cys-Cys-Cys-Ser-Val-Gln-Lys (888.30 Da). The novel peptide P3, at $250{\mu}g/mL$, also significantly inhibited HCT116 cell proliferation up to 25.24% through phosphorylation of ERK, JNK, and p38 kinase (p<0.05). Hence, antioxidant peptide P3 from Hanwoo beef extract can be used as an antioxidative and anticancer agent in the functional food industry.

• Advances in nano research
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• v.10 no.2
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• pp.139-150
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• 2021

In this study, phytochemicals present in Propolis Extract (PE) were employed as reducing and stabilizing reagents to synthesize silver nanoparticles. Three propolis-reduced silver nanoparticles (P-AgNPs1-3) were synthesized using increasing amounts of PE. P-AgNPs were treated with different cancer cells-lung (A549), cervix (HeLa) and colon (WiDr) - for 24, 48 and 72 h to evaluate their anti-proliferative activities. A non-cancerous cell type (L929) was also used to test whether suppressive effects of P-AgNPs on cancer cell proliferation were due to a general cytotoxic effect. The characterization results showed that the bioactive contents in propolis successfully induced particle formation. As the amount of PE increased, the particle size decreased; however, the size distribution range expanded. The antioxidant capacity of the particles increased with increased propolis amounts. P-AgNP1 exhibited almost equal inhibitory effects across all cancer cell types; however, P-AgNP2 was more effective on HeLa cells. P-AgNPs3 showed greater inhibitory effects in almost all cancer cells compared to other NPs and pure propolis. Consequently, the biological effects of P-AgNPs were highly dependent on PE amount, NP concentration, and cell type. These results suggest that AgNPs synthesized utilizing propolis phytochemicals might serve as anti-cancer agents, providing greater efficacy against cancer cells.

• Animal Bioscience
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• v.35 no.6
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• pp.938-947
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• 2022

Objective: The beneficial effects of glycine were tested in piglets with diquat-induced hepatic injury. Methods: Thirty-two piglets were assigned by a 2×2 factorial experimental design including glycine supplementation and diquat challenge. After 3 weeks of feeding with a basic diet or a 1% glycine supplemented diet, piglets were challenged with diquat or saline. After 1 week later, the piglets were slaughtered and samples were collected. Results: Our results indicated that glycine alleviated diquat induced morphological hepatic injury, decreased the activities of plasma alanine aminotransferase, aspartate aminotransferase and glutamyl transpeptidase in the piglets under diquat challenge, and increased total antioxidant capacity and antioxidative enzyme activity significantly. Adding glycine enhanced the concentrations of hepatic adenosine triphosphate and adenosine diphosphate. Transmission electron microscope observation showed that diquat induced clear hepatocytes ferroptosis and its effect could be alleviated by glycine to a certain degree. Moreover, glycine significantly affected mRNA and protein expression of ferroptosis-related signals in the liver. Conclusion: These results demonstrated that glycine attenuated liver damage via inhibiting ferroptosis.